Grilled Chicken & Polenta with Nectarine-Blackberry Salsa

Description:

Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.

Ingredients:

1 tablespoon plus 1 teaspoon canola oil, divided

1 tablespoon ground cumin

1 teaspoon kosher salt, divided

3/4 teaspoon freshly ground pepper

1 16- to 18-ounce tube prepared plain polenta

1 pound boneless, skinless chicken breast, trimmed

2 nectarines, halved and pitted

1 pint blackberries, coarsely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

Hot sauce, to taste

Preparation:

1

Preheat grill to medium-high.

2

Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.

3

Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.

4

While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.

Tips:

Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)